Uploaded March 2017 | Updated September 2026, 2 days ago
Every Friday I try to shoot a fishing video for you, but this Friday, the temperature never went over 27°. I tried for awhile just the same. Here are a few scenes. After that, let’s try making some low-carb Italian food, braciole. Click on SHOW MORE to learn about the lake, the fish, filleting fish, the recipes and much more!
JUANELO’S EASY MARINARA SAUCE RECIPE:
2 TBS of olive oil
7 to 10 cloves of garlic (peeled)
2 29 oz. cans of tomato sauce (Hunts recommended)
4 oz. of red wine
2 TBS (heaping) of basil pesto from a jar
1 large onion, chopped (8 oz. to 12 oz.)
1 teaspoon of oregano
1 teaspoon of red pepper flakes
1 teaspoon of Italian seasoning
Directions for sauce:
Add the olive oil to a medium sauce pan.
On medium heat, toast the garlic cloves until they are light brown. Don’t burn them.
Discard the cloves, or reserve them for another use.
Add the large can of tomato sauce to the sauce pan with flavored olive oil.
Pour wine into the empty sauce can, swirl around, then pour into the sauce.
Add the basil pesto, chopped onion, oregano, pepper flakes, and Italian seasoning.
Place a lid over the pot, but tilt it some to allow the steam to escape and the sauce to reduce.
Let the sauce simmer gently on low heat for 3 to 4 hours, stirring every 15 minutes.
JUANELO’S BRACIOLE RECIPE:
1 to 1½ pounds of very thinly sliced round steak
6 to 8 TBS. of basil pesto (one heaping TBS for each braciole)
4 ounces of pine nuts, toasted
6 to 8 TBS good quality parmesan or pecorino Romano
6 to 8 TBS of chopped flat leaf parsley
8 ounces of shredded mozzarella & provolone
¼ to ⅓ pound of prosciutto (one thin slice for each braciole)
2 TBS of olive oil for browning braciole
On each slice of round steak spread a heaping tablespoon of basil, some parsley, some pine nuts, some parmesan (or pecorino Romano), some shredded mozzarella and provolone, and cover with one slice of prosciutto. Do not lay the ingredients all the way to the end of the steak or they will ooze out. Start at the full end and roll the braciole up. Secure with toothpicks. (Butcher string is OK too, but difficult to locate and cut after cooking). In a skillet on medium high, put 2 tablespoons of olive oil. When hot, add the braciole and brown on all sides, about 8 minutes. Put the braciole into at least a quart of your favorite marinara sauce and simmer in sauce for 1½ to 2 hours. Take the braciole out of sauce and serve!
THE BAIT: was a 1/32 ounce lead jig head with mealworms purchased from a country convenience store.
THE SPINNING REEL: is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING ROD: is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.
THE LINE: the spinning reel line is SpiderWire, Ultracast, Invisi-Braid in 10 pound test, 2 pound monofilament equivalent.
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops about 12 years ago. They no longer sell it. Also, the Bass Hunter company seems to be out of business. Boats like it are still sold under the name Sun Dolphin. Do a Google search for “two man fishing boats.”
THE LAKE: is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE: are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.
LARGEST FISH CAUGHT: The biggest was a grass carp I hooked and managed to beach. It weighed over 30 pounds. Next was a channel cat (accidentally caught while bass fishing) of 10 pounds. The largest crappie was 14¾ inches and weighed 2 LBS and 1 oz. I did not measure the largest bluegill, but it had to be at least 10 inches. Finally, my largest bass was 6¾ pounds caught here at Lake Ketchabigwon.
VIDEOGRAPHY: The principal camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. I edit the video on a MacBook Pro using Final Cut Pro X.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
THE BACKGROUND MUSIC: is called “Little Italy.” It was purchased from audioblocks.com.
Every Friday I try to shoot a fishing video for you, but this Friday, the temperature never went over 27°. I tried for awhile just the same. Here are a few scenes. After that, let’s try making some low-carb Italian food, braciole. Click on SHOW MORE to learn about the lake, the fish, filleting fish, the recipes and much more!
JUANELO’S EASY MARINARA SAUCE RECIPE:
2 TBS of olive oil
7 to 10 cloves of garlic (peeled)
2 29 oz. cans of tomato sauce (Hunts recommended)
4 oz. of red wine
2 TBS (heaping) of basil pesto from a jar
1 large onion, chopped (8 oz. to 12 oz.)
1 teaspoon of oregano
1 teaspoon of red pepper flakes
1 teaspoon of Italian seasoning
Directions for sauce:
Add the olive oil to a medium sauce pan.
On medium heat, toast the garlic cloves until they are light brown. Don’t burn them.
Discard the cloves, or reserve them for another use.
Add the large can of tomato sauce to the sauce pan with flavored olive oil.
Pour wine into the empty sauce can, swirl around, then pour into the sauce.
Add the basil pesto, chopped onion, oregano, pepper flakes, and Italian seasoning.
Place a lid over the pot, but tilt it some to allow the steam to escape and the sauce to reduce.
Let the sauce simmer gently on low heat for 3 to 4 hours, stirring every 15 minutes.
JUANELO’S BRACIOLE RECIPE:
1 to 1½ pounds of very thinly sliced round steak
6 to 8 TBS. of basil pesto (one heaping TBS for each braciole)
4 ounces of pine nuts, toasted
6 to 8 TBS good quality parmesan or pecorino Romano
6 to 8 TBS of chopped flat leaf parsley
8 ounces of shredded mozzarella & provolone
¼ to ⅓ pound of prosciutto (one thin slice for each braciole)
2 TBS of olive oil for browning braciole
On each slice of round steak spread a heaping tablespoon of basil, some parsley, some pine nuts, some parmesan (or pecorino Romano), some shredded mozzarella and provolone, and cover with one slice of prosciutto. Do not lay the ingredients all the way to the end of the steak or they will ooze out. Start at the full end and roll the braciole up. Secure with toothpicks. (Butcher string is OK too, but difficult to locate and cut after cooking). In a skillet on medium high, put 2 tablespoons of olive oil. When hot, add the braciole and brown on all sides, about 8 minutes. Put the braciole into at least a quart of your favorite marinara sauce and simmer in sauce for 1½ to 2 hours. Take the braciole out of sauce and serve!
THE BAIT: was a 1/32 ounce lead jig head with mealworms purchased from a country convenience store.
THE SPINNING REEL: is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING ROD: is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.
THE LINE: the spinning reel line is SpiderWire, Ultracast, Invisi-Braid in 10 pound test, 2 pound monofilament equivalent.
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops about 12 years ago. They no longer sell it. Also, the Bass Hunter company seems to be out of business. Boats like it are still sold under the name Sun Dolphin. Do a Google search for “two man fishing boats.”
THE LAKE: is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE: are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.
LARGEST FISH CAUGHT: The biggest was a grass carp I hooked and managed to beach. It weighed over 30 pounds. Next was a channel cat (accidentally caught while bass fishing) of 10 pounds. The largest crappie was 14¾ inches and weighed 2 LBS and 1 oz. I did not measure the largest bluegill, but it had to be at least 10 inches. Finally, my largest bass was 6¾ pounds caught here at Lake Ketchabigwon.
VIDEOGRAPHY: The principal camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. I edit the video on a MacBook Pro using Final Cut Pro X.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
THE BACKGROUND MUSIC: is called “Little Italy.” It was purchased from audioblocks.com.
